Miscibility of polysaccharide-based natural polymer, xanthan gum with gelatin in 0.1M NaCl medium was investigated using viscosity, ultrasonic, and refractive index technique. The effect of temperature on the miscibility was studied at 30 and 40 degrees C. The interaction parameters "mu" and "alpha" were calculated based on the Chee (Eur Polymer J 1990, 26, 423) and Sun et al. (Eur Polym J 1992, 28, 1259) approach. The obtained values indicated that the blend is miscible when the xanthan gum is 70% (V/V) or more at 30 degrees C, and 40% (V/V) or more at 40 degrees C. The corresponding variation of refractive index and ultrasonic velocity also supports the Sun et al. approach. The compatibility between these two polymers was further confirmed by SEM and FTIR. (C) 2008 Wiley Periodicals, Inc.